KAREN A'S CHOCOLATE DUMP CAKE
This rich chocolate cake is very easy to make.
Provided by Jann De Circe
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
- Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
- Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
- Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 30.9 g, Cholesterol 1.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 209.6 mg, Sugar 19.5 g
DUMP CAKE (ONLY 3 INGREDIENTS!)
I remember the first time I had this at a picnic! My sister brought it and everyone raved about it. I could not believe it when I found out you dumped all of 3 ingredients into a pan (no bowls or mixing) and just baked it! It's really great and just too easy!
Provided by Karen..
Categories Dessert
Time 1h3m
Yield 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Dump cherry pie filling into 13 x 9 inch cake pan.
- Spread out evenly in pan.
- Sprinkle cake mix evenly over filling.
- Drizzle butter over top.
- Bake for 1 hour.
- Serve in pan.
CHOCOLATE-PEANUT BUTTER DUMP CAKE
I am a huge fan of the chocolate-peanut butter combination. I'm also a fan of easy recipes, including dump cakes. On occasion, I've omitted the peanut butter chips and used 1 1/2 cups semisweet chocolate chips with very tasty results. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 349 calories, Fat 14g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 373mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE DUMP-IT CAKE
"A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Provided by Amanda Hesser
Categories dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
- When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
- Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
- When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 32 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 426 milligrams, Sugar 57 grams, TransFat 0 grams
5 INGREDIENT DUMP CAKE
This is another dump cake variation (see my recipes for a chocolate 3 ingredient one), this one with pineapples, cherries, yellow cake mix and nuts. The best thing about these cakes is that there are no bowls to wash, no mixing and no grief. Just dump it all in the pan and bake!
Provided by Karen..
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out.
- Sprinkle cake mix evenly over fruit.
- Next, sprinkle pecans over all.
- Drizzle butter over the top.
- Bake for an hour.
- Serve in pan.
Nutrition Facts : Calories 431.2, Fat 23.1, SaturatedFat 8.6, Cholesterol 31.4, Sodium 390.2, Carbohydrate 55.2, Fiber 2, Sugar 25.7, Protein 3.2
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